This Instant Pot \/ Pressure Cooker Spicy Chicken Soup is a quick-to-throw-together chicken taco soup and loaded with chicken, black beans, corn, tomatoes, and salsa. Top it with your favorite Mexican cheese, sour cream, crushed tortilla chips, and a jalapeno or two. <\/em><\/p>\n
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This Instant Pot \/ Pressure Cooker Spicy Chicken Soup has been one of my family’s favorite soups for a long time. The original slow cooker recipe<\/a> was one of the first recipes I posted on my baking blog, Barbara Bakes<\/a>. I used to have to remember to start it in the morning so it’d be ready for dinner. However, since I converted it to a pressure cooker recipe, I’ll spend 5 minutes in the kitchen and come back to a fully cooked soup in under an hour. <\/p>\n
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Pressure Cooker Spicy Chicken Soup!<\/p>\n
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This can be a great dump-and-go recipe. When you’re really in a hurry, you don’t even have to defrost the chicken. Just use frozen chicken breasts and increase the cook time to 11 minutes!<\/p>\n
(Note: When using frozen chicken breasts<\/a>, it’s the thickness of the breast that matters more than the size or number of the chicken breasts. If your frozen chicken breasts are very thick, or if more than one breast is frozen together, you will need to increase the cook time even further.)<\/p>\n
This is a really flexible recipe. Don’t be afraid to use it as a template to branch out a little. Don’t have salsa on hand? Substitute a similar amount of your favorite salsa ingredients, Rotel diced tomatoes, or add cumin or red pepper flakes another favorite flavor. (One Pressure Cooking Today reader<\/a> substituted chipotle in adobo puree with great results!) If there’s a Mexican flavor you love, give it a try! <\/p>\n
I love this Pressure Cooker Spicy Chicken Soup because it makes about 5 quarts of soup, so there’s almost always extra. This soup freezes and reheats really well.<\/p>\n
I like to freeze it in individual servings, about 1 1\/2 cups, in freezer Ziploc bags. Stack the bags flat on a cutting board or rimmed baking sheet before putting into the freezer. Once frozen, you can stand them up to take up less room in the freezer.<\/p>\n